Forget trying to make a white sauce! PHILLY makes a fast and easy cream sauce for these homemade scalloped potatoes.
What do I need ?
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Philadelphia Herb & Garlic Cream Cheese Product
2 cups 25%-less-sodium chicken broth
1 cup milk
2/3 cup Oscar Mayer Real Bacon Bits, divided
4-1/2 lb. (2 kg) Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices
1 onion, thinly sliced
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
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How do I make it ?
Heat oven to 400ºF.
Cook cream cheese product, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
Reserve 2 Tbsp. bacon bits. Layer half each of the potatoes, onions and remaining bacon bits in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Add cream cheese sauce; cover.
Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon bits for the last 10 min.
Kraft Kitchen Tips!
Omit the onions and prepare using Philadelphia Chive & Onion Cream Cheese Product.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 270 mg
Carbohydrate 22 g
Fibre 2 g
Sugars 2 g
Protein 7 g
18 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.